Criminy, there are still lots of things I wanted/needed to get done in September and October that aren’t done yet. And I’d really like to clean and put away the things we are done with for this year, before they are frozen to the ground or under snow (snow that melts and makes for very wet cold gloves and thence miserable hands).
Keeping the CSA going through November and the Lake Placid/Saranac Lake Market through December is eye opening for me. It helps me plan for next year – I never thought I’d need a helper after mid-September, but I could still use someone, maybe even full time. The days are so short, and the part of the day that is “usable” even shorter. Hoses don’t thaw until 10ish, etc. Harvesting and washing still take at least two days, and fitting those two days around the weather is challenging. I got most of next year’s garlic planted Wednesday, but had planned to also harvest salad mix. Another priority is getting the sweet potatoes sorted, cleaned, and into a warmer place – the dining room for now.
The temperatures are more in line with early November now, but the moisture is playing havoc. I have LOTS of salad mix lettuce under row cover. I planted six varieties, a couple of which I know are susceptible to mildew, but most of which are very mildew resistant. It has been so damp and cloudy that even the red saladbowl, which has always been my most dependable salad mix lettuce, even lived through last winter, has some mildew. It is the only lettuce I harvested, and I just came in (8:35) from the garage sorting it. It looks great, and won’t hurt you, but I am sure I did not get all the mildewy leaves. The mildew is little white spores on the back of leaves. I did NOT wash it, figuring that will just make conditions better for the mildew. So, you will want to be sure and 1st, use it quickly, and 2nd, give it a good rinse and spin before eating. But it tastes great and is pretty.
I have quit leaving beet leaves on for bunching, and the mix of white, pink, orange, and dark red beets is striking in the basket. I have salvaged some very nice beet greens too.
I saw a few heads of cauliflower this afternoon. Not many, but a few of you will have that choice. I planted two varieties. One was supposed to mature in early October and is starting to now. The other is a longer season variety that I planned for late October or early November. The plants look great but I don’t see any heads yet. I was going to mow them down since they’ve been so slow, but will give them longer.
The romaine was looking really good from the driveway. Those deer have really narrow snouts don’t they? Every single head has the center eaten out. The outer leaves are standing nice and tall, but when you look down, the center 1 1/2 to 2 inches have been eaten out.
I could really use a volunteer or two tomorrow to stay at the table and help explain what is what. I suspect I will be harvesting through the afternoon. The spinach in the hoophouse is weedy so will go slow. In the morning I should get the kale, cabbage, broccoli, and herbs in. I’ll work on the spinach in the hoophouse early before the field warms up enough, but I know it will be slow going and I’ll probably be working on it through the afternoon. The celeriac and beets are soaking in the garage for early morning scrubbing. Garlic, onions, potatoes, carrots, and squash are ready to go.
Did everyone get and notice the recipes in the Press Republican’s Relish Magazine Monday? On page 4 they have a celeriac and apple salad. Then on page 8 they have Braised Savoy Cabbage Rolls. Then on page 23 they had Ruby Red Slaw and Fennel and Arugula Salad. I do have some arugula for you. The fennel is long gone but we should file this one for next summer. Then they have two “stuffing” recipes: Spinach and Mushroom Panade and Butternut Squash and Cheese Panade. I’d use any winter squash, and not be limited to butternut. And I almost missed the Mayan Hot Chocolate that has winter squash in it. And on page 28, another recipe for next summer’s files or for those who froze pesto: Savory Basil Slice and Bakes. I’d say that was a pretty appropriate magazine for this week! Wish coming up with appropriate recipes was always that quick and easy.
We “harvested” a couple old-fashioned fryers and a goose Monday. The old fashioned fryers are young boys, about 5 months old. They are not as plump as modern fryers but this is the chicken many of us remember from childhood. They should be tender, but not as mushy-tender as the modern fryers.
And our eggs. House sales drop way off when it gets dark at 5, and we have eggs, so are reducing the price to $3.50/dozen for the fall for those who get eggs at the house.
